Vegetable Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 4 Measuring spoons
- 1 Wooden spoon
Ingredients
- 8 ounce pasta fusilli, rotini, or penne; short shape
- 1 tablespoon salt for boiling water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper any color; diced
- 1/2 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup carrots shredded
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil, then add 1 tablespoon of salt and the pasta.
- Cook the pasta according to package directions until al dente, then drain in a colander and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley, and shred the carrots.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and black pepper to make the dressing.
- Add the cooled pasta to a large mixing bowl.
- Add the tomatoes, cucumber, bell pepper, red onion, olives, carrots, feta cheese, and parsley to the bowl with the pasta.
- Pour the dressing over the pasta and vegetables.
- Toss everything gently with a wooden spoon until the salad is evenly coated with dressing.
- Cover the bowl and refrigerate the salad for at least 20 minutes to let the flavors meld.
- Taste before serving and adjust seasoning with extra salt, pepper, or lemon juice if needed.
Notes
For best results, cook the pasta just to al dente and rinse briefly in cold water to stop the cooking while keeping some bite, and be sure the pasta is fully cooled before mixing so the vegetables stay crisp and the feta doesn’t melt. This salad is very flexible, so feel free to swap in what you have—broccoli, peas, corn, or spinach all work well, and you can replace feta with mozzarella or omit cheese for a lighter version. If making ahead, reserve a spoonful of dressing to add just before serving, since pasta absorbs dressing as it sits, and store it covered in the refrigerator for up to two days.
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